These overloaded Devil’s Food Cookies are simply bursting with heavenly chocolate! This easy recipe features 4 different types of ooey gooey chocolate chips AND cocoa powder. Devil’s food cake cookies are sure to have the chocolate lovers in your life giddy with delight!!
Devil’s Food Cookies
These devil’s food cookies are so chocolatey that I also refer to them as death by chocolate cookies!
I love Death by Chocolate recipes. Anything and everything I have ever created with that theme in mind has been to die for. No pun intended. Ok, well maybe I did plan that out.
My favorite Death by Chocolate Cake takes a full day to prepare and 2 sink loads of dishes — a FULL day. I know, I know. I was once an overachiever with a lot more time on my hands.
After some self-therapy and coming to terms with the above delicious creation, and the fact that I just don’t have that kind of time, I decided to simplify.
So, I used that fantabulous theme to create a Death by Chocolate Bundt Cake.
Next up, I decided to make these devils food cookies!
The idea of enjoying my favorite rich, decadent dessert in a bite-sized package thrills me — and perhaps best of all, it’s incredibly easy and delicious!!
Ingredient Notes and Substitutions
- Chocolate Chips – I’m using 4 different types of chocolate chips for these devil’s food cookies!
Semi-sweet, bittersweet, milk chocolate, and white chocolate are all present and accounted for.
- Cocoa Powder – To make the cookies themselves chocolatey. Try to use a high-quality brand for the best flavor!
- Butter – I like unsalted butter for devil’s food cake cookies… you don’t really need the extra salt here.
That said you could use salted and skip the extra ¼ teaspoon of salt!
- Sugar – You’ll need both granulated white sugar and light brown sugar.
I love using brown sugar in cookies — you’re pretty much guaranteed moist and chewy results!
Pro Tips for Making Devil’s Food Cake Cookies
- Melting the chocolate chips.
I rely on my trusty microwave for melting chocolate. It’s so quick and easy, and you don’t have to worry about creating a double boiler on the stovetop.
Now, you do need to pay special attention when melting. Be sure to do so in 30-second bursts — and stir after each one! This prevents the chocolate from burning.
- Sift the dry ingredients.
When you add the flour, cocoa powder, baking powder, and salt to the mixing bowl, it’s a good idea to sift them into the wet mixture rather than simply dumping them in.
Sifting helps break up any lumps and ensures that everything gets distributed evenly.
You’ll have a more uniform cookie dough, which will give you perfectly baked devils food cookies every time!
- Want a sweeter cookie?
I find that these cookies taste a lot like dark chocolate!
I personally love it, but if you want a sweeter cookie you could use more milk chocolate chips instead of the bittersweet ones.
You’ll find specific quantities if you do want to make this swap on the recipe card below!
How to Store Devils Food Cookies
Once your cookies have cooled completely, place them in an airtight container. They’ll keep for up to 1 week at room temperature.
Though I will say that devil’s food cake cookies are best enjoyed fresh!
That melted ooey gooey center will harden up after a few days… it’s not the end of the world, but I do recommend eating them sooner rather than later.
If hard cookies are a big no-no for you, you can try placing a piece of bread in the container with the cookies.
They’ll absorb the moisture from the bread, helping your treats stay softer for longer!
Kitchen Tools You Will Need
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
- Sieve – Great for straining liquid or sifting dry ingredients to prevent clumps. You can even use it to dust powdered sugar over desserts!
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
Death by Chocolate Cookies FAQ
They’re typically a lot richer and more decadent than other kinds of chocolate cookies! Hey… they don’t call it death by chocolate for nothin’!
Devil’s food cookies also almost always include cocoa powder and several different types of chocolate, just like mine.
First things first, do not overbake your cookies! They should still look slightly undercooked when you pull them out of the oven — they’ll continue to bake as they cool.
As mentioned the addition of brown sugar also makes this devil’s food cookies recipe perfectly soft. Don’t skip it!
Absolutely! Try them with some chopped nuts or mini marshmallow bits. You could even add some dried fruit if that’s more your thing!
With love, from our simple kitchen to yours.
Other Easy Cookie Recipes
Overloaded Devil’s Food Cookies
- 2 cups semi-sweet chocolate chips, divided
- 5 tablespoons unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup plus 1 tablespoon all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- 1/2 cup milk chocolate chips, or chopped milk chocolate bar
- 1/2 cup white chocolate chips
- Preheat oven to 350ºF. Prepare 2 baking sheets with parchment paper.
- In a small heat-safe bowl, melt 1 1/2 cups (reserve the remaining 1/2 cup) of the semi-sweet chocolate chips in the microwave in 30 second increments, stirring after each cook time. Until the chocolate is smooth. Stir and set aside.
- In a large mixing bowl add the butter and beat with an electric mixer until smooth and creamy, about 1 minute. Beat in the sugars. Add the eggs and vanilla, mix until incorporated.
- Add the melted chocolate and beat until combined. Using a small sieve or sifter, sift in the dry ingredients (flour, cocoa, baking powder and salt) and mix on low speed until just combined.
- Fold in the remaining 1/2 cup of semi-sweet chocolate chips, along with the bittersweet, milk chocolate and white chocolate chip.
- If you would like you can reserve a little of each chip type to garnish the cookies before they bake.
- Using a 1 tablespoon scooper or heaping teaspoonful drop cookie dough onto prepared baking sheets.
- Bake for 9-11 minutes; until the cookies have begun to set. The center may still appear soft, they will firm up as they cool.
- Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published December 2015, updated and republished November 2023
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